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Recipe: honey crunch creams

  • Makes about 20
  • Easy

These cookies will bring an aroma of the countryside to the tea table

Honey crunch creams

Greek honey works well in this recipe, as it has a strong flavour of liquorice and aniseed. If you prefer a more subtle taste, use heather or lavender honey.

This recipe is an extract from The Perfect Afternoon Tea Recipe Book by Antony Wild and Carol Pastor (ISBN: 9780754834519, Lorenz Books, £15).

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Ingredients

  • 250g/9oz self-raising flour
  • 10ml/2 tsp bicarbonate of soda
  • 50g/2oz caster sugar
  • 115g/4oz unsalted butter, diced finely
  • grated rind of 1 large orange
  • 115g/4oz honey
  • 25g/1oz pine nuts or chopped walnuts

For the filling:

  • 50g/2oz unsalted butter, diced
  • 115g/4oz icing sugar, sifted
  • 15ml/1 tbsp honey

Method

  • Step 1

    Preheat the oven to 200ºC/400ºF/Gas 6. Line three baking sheets with baking parchment.

     

     

  • Step 2

    Place the flour, bicarbonate of soda and caster sugar in a large mixing bowl. Add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Stir in the orange rind.

     

  • Step 3

    Put the honey in a small pan and heat until over a low heat until it is just runny but not hot. Pour it over the flour and sugar mixture and mix to a firm dough, taking care not to overmix.

     

  • Step 4

    Divide the dough in half and shape one half into 20 small balls about the size of a hazelnut. Place the balls on the baking sheets, spaced well apart, and gently flatten.

  • Step 5

    Bake for 6–8 minutes, until golden brown. Leave to cool and firm up on the baking sheets. Use a metal spatula to transfer the cookies to a wire rack to allow them to cool completely.

  • Step 6

    Shape the remaining dough into 20 even-sized balls and dip one side of each one into the pine nuts or chopped walnuts.

     

     

  • Step 7

    Place the cookies, nut sides up, on the baking sheets, gently flatten and bake for 6–8 minutes, until golden brown. Keep a close eye on them.

     

  • Step 8

    Leave to cool and firm up slightly on the baking sheets before carefully transferring the cookies to a wire rack, still nut sides up, to cool completely.

  • Step 9

    To make the filling, put the butter, icing sugar and honey in a small mixing bowl and beat together until light and fluffy.

     

  • Step 10

    When the cookies are completely cool, use the filling to sandwich the cookies together in pairs using a plain cookie for the bottom and a nut-coated one for the top.

    Variation: Try chopped peanuts instead of pine nuts or walnuts, and sandwich the cookies with peanut butter mixed with honey.

Discover more perfect afternoon tea recipes

This recipe is an extract from The Perfect Afternoon Tea Recipe Book by Antony Wild and Carol Pastor (ISBN: 9780754834519, Lorenz Books, £15).

The Perfect Afternoon Tea Recipe Book

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